Beef Wellington Empanada

Beef Wellington Empanada

Beef Wellington is a nice cut of meat, usually a fillet steak, beef tenderloin, or filet mignon. It uses the center-cut portion of the meat that is known to be the most tender and juicy part of the cow. 

Ingredients 

1 tablespoon extra virgin olive oil

6 to 8 crimini mushrooms or button mushrooms, sliced

½ teaspoon finely chopped fresh rosemary

¼ teaspoon freshly ground black pepper

Sea salt

1 large egg, lightly beaten 

1 (17.3-ounce) package frozen puff pastry dough, thawed

1 (1-pound) trimmed beef tenderloin, cut into 24 cubes (about 3/4 inch each)

Glazed balsamic vinegar

⅓ cup Boursin cheese

Instructions

Preheat oven to 450°. Heat oil in a medium nonstick skillet over medium heat. Add mushrooms and rosemary; sauté 3 minutes or until browned. Stir in pepper and 1/8 teaspoon sea salt. Set aside.

Whisk together egg and 1 tablespoon water in a small bowl.

Roll 1 puff pastry sheet into a on a lightly floured work surface.

Cut into 12 (3-inch) squares. Arrange 1 beef cube in the center of each pastry square, and sprinkle with a pinch of sea salt.

Top each beef cube with about 1 tablespoon Boursin cheese and 4 mushroom slice.

Brush edges of pastry squares with egg mixture.

Fold dough corners over filling in the center to make a packet, pinching to seal.

Place on a large, parchment paper–lined baking sheet.

Repeat with remaining ingredients, and brush all with remaining egg mixture.

Bake 9 minutes or until pastry is puffed and golden brown. Let stand 5 minutes.

Drizzle Glazed balsamic vinegar. Enjoy!

Thank you for trying this recipe. Please let me know how you liked it. 

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good beef page.

 

 

 

 

Beef Wellington Empanada